Italian Rum Cake With Custard
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Eggs||2 , slightly beaten|
|Red food coloring||3 Drop (Adjust Quantity As Needed)|
|Vanilla extract||1 Teaspoon|
|Unsweetened chocolate||1⁄2 Ounce, melted|
|Lemon juice||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|For assembling the cake|
|Sherry||1⁄2 Cup (8 tbs)|
|Light rum||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
To make the filling: Mix sugar, cornstarch and salt in double boiler.
Stir in 1/2 cup milk until smooth.
Add remaining 2 cups milk; mix well.
Cook over hot water until thickened, stirring constantly.
Stir a small amount of the hot mixture into eggs; stir eggs into hot mixture.
Cook for 5 minutes longer, stirring constantly.
Divide filling into 3 bowls.
Add rum and food coloring to 1 bowl.
Add vanilla to second bowl.
Add melted chocolate to third bowl.
To make the cake: Preheat oven to 325 degrees.
Beat egg yolks in mixer bowl until thick and lemon-colored.
Add lemon juice; mix well.
Beat egg whites in mixer bowl until foamy.
Add cream of tartar and salt, beating constantly until stiff but not dry.
Beat in 3/4 cup sugar gradually.
Fold egg yolk mixture gently into beaten egg whites.
Fold in cake flour and 1/2 cup sugar 2 tablespoons at a time.
Spoon into ungreased tube pan.
Bake for 50 to 60 minutes or until cake tests done.
Cool cake in pan on wire rack.
To assemble the cake: Remove cake from pan and cut into 4 layers.
Return top layer to pan.
Sprinkle with mixture of wine and rum.
Spread with 1 portion of the filling.
Repeat using remaining cake layers and fillings.
Chill for 24 hours.
Unmold cake onto serving plate.
Spread whipped cream over top and side of cake.
Calories 618 Calories from Fat 210
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 13.3 g66.7%
Trans Fat 0 g
Cholesterol 320.2 mg106.7%
Sodium 394.3 mg16.4%
Total Carbohydrates 78 g26.1%
Dietary Fiber 0.9 g3.6%
Sugars 49.4 g
Protein 13 g26.3%
Vitamin A 7.9% Vitamin C 0.96%
Calcium 16.6% Iron 17.5%
*Based on a 2000 Calorie diet